Dead Reckoning Rum – Barbados Tawny Barossa Cask – June 2022

Let’s get this rum brilliance straight! 8 years old tropically matured FourSquare rum then 1 year in a 60 year old Seppeltsfield Winery ex-Tawny cask and then further 6 months in a high-char ex-bourbon barrel…rum does not get better than this! We are super excited to announce the 4th Dead Reckoning release exclusive to the Tribe – The Dead Reckoning Rum Barbados Tawny Barossa Cask!

“The best independently bottled FourSquare I have ever tried” – The Fat Rum Pirate!

For June, another superb release from Aussie Indy Bottler Justin Boseley and his – fast becoming world renowned – Dead Reckoning Rum. This month we are thrilled to release the latest expression form Dead Reckoning that we’ve been eagerly awaiting for some months now. World-renowned independent rum critic ‘The Fat Rum Pirate’ has given this rum more accolades than we can list here and gave it a full 5 stars. In a (growing) stable of fantastic rums, this is possibly the best Dead Reckoning Rum yet.

Dead Reckoning Rum Barbados Tawny Barossa Cask

This single cask, triple–matured, pure rum – no less than 9 and a half years old – is a mix of FourSquare pot and column distilled spirit – tropically matured in Barbados for 8 years in ex-bourbon then transported to Adelaide for ‘the Boseley treatment’. A year in a 60 year old Seppeltsfield Winery ex-Tawny cask  and then a further 6 months in a high-char ex-bourbon barrel to tame the tannins from the Tawny cask.

The result is an absolute stonker of a rum – rich, bold, complex and dangerously drinkable. Huge, stewed fruits and a liberal sprinkle of all those Christmas cake spices we expect from a tawny cask finish. Add in bananas, coconut and a real custard-y note and a finish that you can chew forever!

This is truly sensational rum. It’s just sublime. And apart from a few bars we love – we’ve got it all! Yep, it’s all ours!  Once again, the Rum Tribe has scooped it all up!

We’re proud to have an ongoing relationship with Justin – his Dead Reckoning expressions have taken us all over the ‘rum world’ and each one just seems to get better and better.  This month’s ‘Barbados’ is just an exquisite expression of everything a premium rum should be! His masterful use of wood to realise the full potential of the spirit is displayed here in droves.  It’s not just us that thinks so – we know for a fact that companies like EA Sheer are very interested in what Justin is doing, so lookout European market!

Dead Reckoning Rum Barbados Tawny Barossa Cask

Dead Reckoning Rum Barbados Tasting Notes:

Nose: Lots of dark fruits – sultanas, berries, plumbs… plus vanilla and mixed peel. All draped with a wispy web of oak

Palate: Wow! Big mouthfeel powered by a lovely all over medium spiced which then gives way to caramel a-plenty. The tawny cask is pretty identifiable here –with the stewed fruits and biscuit spices. There’s also a pastry note there too, so the accumulative effect is like a Spicy Fruit Roll biscuit in a glass!

Finish: Nice and bold. Easily long enough to chat about it with your drinking buddy. Lots of stewed fruit, caramel, vanilla and a lingering spice that really warms.

  • PRICE : $159

  • ABV : 48%

  • BOTTLE: 700ml

  • REGION: Barbados/Australia

  • NO Added Sugar/ NO Added Colour / Non-Chill Filtered

Dead Reckoning Rum Barbados Tawny Barossa Cask

FROM DEAD RECKONING RUM

The 4th release for Dead Reckoning Rum was created to educate rum drinkers on the correct use of a port cask. A secondary maturation must be conducted in a way that a 50 / 50 mix in flavour, so your original rum used isn’t lost by the port cask and visa-versa. It’s very easy to over age a rum & loose it’s identity, in this case a build-up of tannins associated with wine & port were present from the tawny cask. This is the reason why a triple barrel maturation method was used. The heavy char (charcoal) on the 3rd barrel used removed the tannins & re-introduced some slightly lost identity of the original rum bringing back caramel & vanilla notes.

Tasting Notes: Upon first sipping you get oak & a hint of spice combined with dates, prunes, raisins, the middle palette provides the unmistakable FourSquare vanilla , toffee & caramel

The aftertaste leaves you with the char used in the makers mark bourbon barrel, then those fruity notes come back to remind you of the Seppletsfield tawny barrel used.

ABOUT FOURSQUARE DISTILLERY

Foursquare Rum Distillery is located on a former sugar plantation that dates back to approximately 1720, within the tiny Caribbean island of Barbados. The distillery was re-opened by the Seale family in 1996, distilling operations and blending are currently directed by Richard Seale, 4th Generation Trader/Distiller of R.L. Seale & Co.

Despite being sat in the middle of a sugarcane plantation, foursquare are forced to import most of their molasses from Guyana. Surprisingly, given the number of different brands of rum produced at foursquare, they utilise a singular fermentation practice. Using distillers yeast imported from South Africa, the two-step process is computer temperature controlled, progressing very slowly molasses is added during the latter stage over a period lasting 24 hours. Rums produced at foursquare are all a blend of pot and column stills. Blends are undertaken both before and after ageing, with all casks filled with various blends of the pot and column stills. Master distiller Richard utilises American oak, ex whiskey casks for the majority of Foursquare’s rums, often also experimenting with Sherry, Madeira port & Zinfandel , Andean, Boudreaux casks which offer nuanced variation in flavour.

Sampan Overproof Rhum – May 2022

For the first time in Australia and exclusive to the Rum Tribe, welcome to one of the most awarded Rhum’s on the planet. A traditional French Rhum Agricole from the tropical haven of Vietnam…The Sampan Overproof Rhum!

This isn’t the first time we’ve debuted a new product to Australia – but it is the most awarded new brand we have released! The Sampan Overproof Rhum has won so many awards from various shows and judging’s held around the world we had trouble fitting them all on the graphic…Gold, Double Gold, Best of Region and many more as shown below…the accolades are knee deep for this Rhum Agricole.

Sampan Overproof Rhum Gold Medal
Sampan Overproof Rhum Gold Medal
Sampan Overproof Rhum Le Guide Hachette
Sampan Overproof Rhum Gold Medal
Sampan Overproof Rhum Silver Medal
Sampan Overproof Rhum Gold Medal
Sampan Overproof Rhum Best of Region
Sampan Overproof Rhum Gold Medal
Sampan Overproof Rhum Gold Rum
Sampan Overproof Rhum

The first thing we need to state to the Tribe – especially our newer members – is that this is an un-aged spirit. In other words, it’s never been inside an oak barrel. This is given away by its transparent appearance.  Sampan Rhum is spirit straight out of the still, into a completely neutral and non-reactive stainless steel vat and ‘rested’ there whilst the water used to dilute it to bottle strength is slowly added. It may be different to what you know as rum – but rest assured, this style of spirit is loved by millions around the world as ‘rum’.

The Sampan Overproof Rhum Agricole itself has enamoured itself to the worlds most respected rum reviewers such as the ‘The Lone Caner’ but here in Australia, it’s a relatively unknown style of spirit and the unknown can be a bit daunting, so let’s explore this ‘Rhum Agricole’ business a bit closer –just what’s it all about?

Now we know that in Australia, rum is traditionally an aged spirit. In fact, under Australian law, cane juice or molasses based raw spirit must be aged in oak for at least 2 years to be called ‘rum’ here. But rest assured – a lot of the world doesn’t have this legality, nor is aging rum even traditional!  Rhum Agricole is and has been enjoyed as ‘rum’ for hundreds of years in the French Caribbean and beyond.

Don’t get the impression that Sampan Overproof Rhum Gold Medal Agricole is somehow ‘less sophisticated’ in both its production and flavour profile than it’s barrel aged rum cousins.  The quality control for Sampan Rhum Agricole begins at the ingredients and goes right through the production process to bottling and shipping. The cane is cut by hand. The water and cane juice is constantly tested and monitored. The fermentation process is a carefully thermo-regulated affair. The stainless column stills the very best French stills. Even this ‘unaged’ Sampan Overproof Rhum spends 7 months resting in stainless vats, which allows a ‘slow drip reduction’ with the purified water cutting the 70% raw spirit into the desired alcohol percentage (54% ABV in this case).

Without the additive and subtractive qualities years on wood have on a spirit – what you have is the ‘raw’ flavours of the product rather than ‘rounded’ flavours (and added flavours for that matter – from the wood). Thus to be palatable, this spirit must be produced with the greatest care and from the best ingredients.

Now we know this is a big step for some of the Tribe. This is NOT rum as we normally know it here. We understand that some have never come across Agricole before – and at 54% it can look pretty intimidating! So how do you drink unaged Sampan Overproof Rhum Agricole? Well, the good news is pretty much exactly like any rum! It has a lighter, fresher, more floral taste than an aged rum. It mixes well in ‘white rum’ cocktails such as mojitos, daquiris and Pina Coladas. It’s great with mixers – brilliant with ginger beer and slice of lime as a Dark and Stormy.  If you’re a lover of passionfruit drinks (pasito or passiona or golden pash depending on what state you live J) – you are going to love a simple slug of this in one of those. Trust me.

But in my opinion, the very best way to drink Sampan Overproof Rhum Agricole is the ‘traditional’ way – the Ti Punch.

  • In a small glass put about a half teaspoon of demerara (or brown) sugar (or more… or less, as you like)
  • cut a ‘coin’ of lime (just a circle of skin with a tiny bit of pulp, as opposed to a wedge)
  • Squeeze the lime coin into the glass – you want a few drops of juice to start the sugar dissolving – but mostly you want all those lovely citrus oils that come out of the skin itself
  • Add a good serve of rhum to the glass, drop in the lime coin and stir until the sugar dissolves. 
  • You can add a cube of ice if you like (it’s your drink, after-all)

Now just sit back and sip that Ti (or ‘Little’) Punch. Oh yeah! When you finish it, start again – but don’t throw out the old lime coins – not only will they keep adding flavour, they make a pretty good way to keep track of how many you’re drinking. And with the Sampan Overproof Rhum at 54%abv, you may wanna keep at least a casual eye on the consumption rate ;)

Sampan Overproof Rhum

Our Sampan Overproof Rhum Tasting Notes:

Nose: Man, there is just SO MUCH going on in the nose. There’s a real fresh and lively quality to it as well. There’s cut grass and floral notes, there’s sweet candy floss and liquorice all sorts, but also salty olives. Freshly cut cane, earthy petrichor and even some citrus swirls by.

Palate: Not as sweet as it smells, but certainly not dry, those fresh earthy notes are still there, I get some passionfruit, pineapple and pomegranate as well, and there’s also a sort of yeasty vibe going on (like fresh bread dough). What is surprising is how little pepper or heat there is at 54%.

Finish: Oddly enough I get a bit of a ‘woody’ note in the finish, more of those earthy and sweet notes chase each other around, and there’s also some aniseed humbugs right at the last.

  • PRICE : $129

  • ABV : 54%

  • BOTTLE: 700ml

  • REGION: Vietnam

  • NO Added Sugar/ NO Added Colour / Non-Chill Filtered

Sampan Overproof Rhum

FROM DISTILLERIE INDOCHINE

“Created in 2018, Sampan Overproof Rhum  is a result of 2 years of reflection from spot location, production process, cane sugar selection and distillery building from A to Z. A sampan is a typical cabotage boat from south east Asia allowing the interior land to be connected to the world exchange. The origin of the word sampan is closely linked to the journeys of great navigators in XVI century from the Caribbean to Asia, same navigators who bring sugar cane from Asia to the Caribbeans. For us choosing ‘Sampan’  as a brand name is a tribute of this rhum connection between Asia and the Caribbean.”

Antoine Poircuitte (founder, distiller)

Nose: Highly aromatic with notes of white flowers and violets, impression of being immersed in a sugar cane field.

Palate: Beautiful aromatic attack with intense fruity notes that bring sweetness and velvet. A refreshing finish thanks to the liquorice.

The high alcohol content brings structure to the aromas, intensifies each cocktail, releasing the Sampan Overproof Rhum aromatic/ original bouquet.

ABOUT DISTILLERIE INDOCHINE

A team combining more than 35 years of experience in the field of wines and spirits, but above all, a group of friends dedicated to bringing together in the same project, their love for rum and their attachment to Vietnam. Antoine Poircuitte, the Master Distiller, driven by his passion and experience, wanted to bring back to taste a family tradition in order to elaborate the best Vietnamese agricultural rum.

The one and only place in Vietnam where you will be able to discover a French still and a traditional ageing method surrounded by a pristine beach! It is the ideal place for all lovers of Artisan rum who want to enjoy their tastings in a heavenly setting.

Located on the seafront, Distillery Indochina is nestled in a privileged natural environment were the production conditions and ageing process in barrels are perfect. Only 15km south of Hoi An, a UNESCO World Heritage Site, and 40km from Danang and its international airport. Distillery Indochina welcomes you all year round with its tasting bar and guest house.

Quang Nam’s province local sugar cane variety, is renowned for its high quality and aromatic properties. In addition, the top quality of local groundwater has been highlighted by both French and Vietnamese independent laboratories. The sugar cane fields are cultivated in a range of 40 km around the Distillery, using traditional methods and excluding the use of any pesticide or chemical. The best canes are carefully selected and exclusively harvested by hand.

The harvesting time for Sampan Overproof Rhum production takes place at the end of each day. Harvesting done by hand means a low per-hectare yield but enhances a better juice concentration. To ensure maximum freshness and a high-quality juice cane, the canes are always delivered within 12 hours of harvesting, directly at our production site. Both Extensive soil testings and cane analysis are carried out regularly by certified labs in Vietnam and in France to guarantee a high quality of juice and rum.

Sampan Overproof Rhum

Barrel House 28 Single Origin Rum – April 2022

Get your rum glass ready for the only rum EVER to come out of NSW powerhouse distillery Corowa! EXCLUSIVELY bottled for the Tribe, matured in first fill Pedro Ximinez casks…if there is such a thing as a sherry bomb rum…this is it! With only 390 bottles in total, this is a STRICLY LIMITED, collectors must-have of Australian rum – The Barrel House 28 Single Origin Rum.

We are proud to offer the ‘Tribe the chance to own collectable Aussie rum history. Distilled by legendary Corowa Distillery this remains the only rum ever distilled by the Corowa team!  How legendary are Corowa? They have just been selected as one of only TWO distilleries in the world, to be invited to present at the Queen’s Platinum Jubilee later this year.

Barrel House 28 Single Origin Rum

This is a ‘Barrel House 28’ bottling –  new indy bottling company with a fantastic pedigree. Barrel House 28 is owned by Robbie Tucknott. Now Robbie not only is ‘Barrel House 28’ – he’s also the proprietor of one of Australia’s biggest barrel importer, brokerage and cooperage to boot! So it’s fair to say he’s able to pick and choose the very best casks coming into the country! Having the onsite cooperage also has its obvious advantages when it comes to marrying new make with wood.

As for the Barrel House 28 Single Origin Rum spirit itself, does it come anymore Australian than this? Distilled at the Corowa distillery – the building itself a heritage listed 100 year old flour mill. The town of Corowa is regarded as the ‘birthplace’ of Australian Federation (google Corowa Conference if you’re unaware!). It sits on the banks of the legendary Murray River in fact, cobber. A couple of Aussie-rules loving country boys rolled their sleeves up and saved the old flour mill (they paid the town the princely sum of $1 and a promise to put the building to good use) and converted it into a distillery.  Aussie AS!

Seriously, the Barrel House 28 Single Origin Rum is an absolutely fantastic dark rum – aged in two 128 litre Pedro Ximinez ( a very rich, dark sherry) casks for just over 5 years and bottled exclusively for the Rum Tribe. No colour, no sugar, no spices. Just pure, single origin, Australian rum from a new Aussie Indy bottler – Barrel House 28.

Now you may think Corowa Distillery is a whisky distillery – and you’d be right!  Corowa Distilling have made a big name for themselves in the Australian single malt whisky industry – and abroad.  In fact, they have just been selected as one of only TWO distilleries in the world, to be invited to present at the Queen’s Platinum Jubilee later this year.

This is the only rum Corowa has ever made. Look – for that fact alone it’s worth grabbing a bottle to collect. And the distillery is about to have a ‘world stage spotlight’ shone on it at the Queen’s do later this year. But if you’re planning to collect a bottle – do yourself a favour and get two – ‘cause you absolutely gotta try this rum! Seriously.

Barrel House 28 Single Origin Rum

Barrel House 28 Single Origin Rum Tasting Notes:

Colour: Dark, dark , DARK brown. Did I mention it was dark? Colour up the absolute wazoo!

Nose: Funky over-ripe banana, but a massive dollop of stewed fruit as well, with a biscuit spice on top.

Palate: mmmm – Oily, oily mouthfeel. Man – this is like syrup! Mouth coating to the extreme. Huge sultana and fruit mince notes plus a nice pepper hit. There’s also that ‘new leather’ quality I get so often from Aussie rums. Look, I know ‘luxurious’ isn’t a flavour – nonetheless, luxurious is definitely an apt descriptor for how this rolls around the palate.

Finish: Long and chewy with all those sherry notes flowing through. Sultanas, stewed fruit, toffee notes, chocolate, citrus and even a surprise paw-paw sweetness there – all with a lovely pepper to see it out to the very end!

The Barrel House 28 Single Origin Rum is seriously fantastic. From the absolutely mouth-watering colour, the massive thick and viscous mouthfeel – to the rich and luxurious PX notes (sultanas, stewed fruits and spices) which abound here. But under all that, the funky ‘traditional’ rum notes (bananas, tropical fruit) manage to dazzle through the spaces. Way too good to sit in a dusty collection. This rum deserves to be enjoyed with a mate (whilst your second bottle gathers dust in your collection ).

  • PRICE : $149

  • ABV : 50%

  • BOTTLE: 700ml

  • REGION: Australia (New South Wales)

  • NO Added Sugar/ NO Added Colour / Non-Chill Filtered

Barrel House 28 Single Origin Rum

FROM BARREL HOUSE 28

The team at Corowa who love to innovate and push the boundaries of what they can do, made the decision to turn their hand to making rum. Off the back of a friends recipe and an inquisitive nature to see what can be achieved, the team set about making their first ever batch of rum with great success. In the true Corowa style the team wanted it to be bold and flavourful, so the rum was aged in Pedro Ximinez barrels known for its robust flavours.

With the success of the whiskies being produced unfortunately rum had to take a back seat in production, ensuring that this rum is truly one of a kind.

In stepped Barrel House 28. Dean (Corowa Distilling) and I have been good friends for a very long time and I bloody loved the flavour of this rum aged full maturation in PX. So with a hand shake, I bought both barrels over a fried chicken lunch at the Corowa distillery. The rest they say, is history.

When you walk into Barrel House 28 you will be greeted by the world’s finest barrels – floor to ceiling, our own copper pot stills and great spirits. In the footsteps of the Yarra Valley a region known for being incredibly discerning and only producing the highest quality produce. We carefully select the finest quality spirits locally and from around the world, then carefully age them with our own casks to make a unique, quality product that you can trust and will adore.

ABOUT COROWA

By the banks of the Murray River, Corowa’s Flour Mill built our town from the ground up. Exporting grains across the country and around the world, she was a powerhouse. Until her doors shut in 1970 and the building was left to decay. It was the end of an era and our whole town felt it.

When two men with a love of footy and a passion for whisky meet, something beautiful happens: an idea to turn the town’s abandoned flour mill into a world-class whisky distillery. Ambitious? Yes. A little nuts? Maybe.

In every drop of Corowa’s finest, you’ll get a taste of true Australia. And that’s the way it should be. From the grains we source from local farmers, to the water we pinch from the Murray River, and our copper stills handmade right here, we’ve always supported local.

We’ve travelled across the world to master our craft and train under top distillery experts. From the Scottish highlands to the Tasmanian mountains, we’ve brought back their secrets and made it our own. Looking at this ancient craft through fresh eyes, we’ve captured its essence and created new processes for a refreshingly new take on whisky.

Black Gate Overproof Dark Rum – March 2022

As 2022 finds its stride, we are blown away by the quality of rums coming out of Australia so we decided to do a month of “Exceptional Aussie Rum” and as such we are proud to introduce two exceptional Aussie rum producers to the ‘Tribe’. Both are small, artisanal distillers with a passion for rum and a commitment to producing quality spirit.

To kick it off we have a Single Cask Expression, exclusive to The Rum Tribe from a legendary distillery in regional NSW – The Black Gate Overproof Dark Rum!

This is a BIG RUM! Bottled specifically for our members at a higher than standard 54.6%, matured in a single, first fill Tawny (Australian Port) cask since June 2017, making it only 3 months shy of 5 years old. The Black Gate Overproof Dark Rum is truly the work of a distillery (and distiller) that is ‘doing it right’. Big – but rounded, full on – but not sharp or harsh…the Black Gate Overproof Dark Rum is fantastic for sipping neat but just as comfortable thrown in with a mixer or as part of a cocktail.

The Overproof Dark Rum is from the NSW husband-and-wife distilling team at ‘Black Gate Distillery’ in Mendooran, NSW. Brian and Genise are both distillers – Brian handles the whisky and Genise the rum. We have enjoyed their Whiskies previously and their rums are absolutely world class as well, so we wanted to share them with the Tribe.

It seems a pretty fair statement that we’re currently (or at least right on the verge of) living in a golden age of rum production in Australia. In a few short years, the interest in Rum has exploded in our lucky country. Now it’s fair to say that we’ve always been a nation of rum drinkers – in fact rum has played a major part in the lives of Australians since the first settlement in Botany Bay.

Historically, that love of rum has manifested itself in the fact that we, as a country, have been happy to drink lots of rum – but historically our rum producers have been large concerns focussed on quantity and efficiency of production. WWII saw huge demands placed on our producers for bulk shipments to service the commonwealth navies daily ‘rum tot’ (interestingly, all but our own RAN, which has always been a dry navy) and also for our diggers in the field.

Over the last 5-10 years, we’ve seen a change happening in the attitude of many of our countries rum drinkers, with more emphasis put on quality of rums consumed, rather than quantity and low price. A steadily growing percentage of rum fans in this country are seeking out rums that don’t count on sugar or caramel or ‘spices’ to make them palatable. ‘Pure rums’ are becoming more and more in demand every day it seems.

This change in attitude, accompanied by the explosion in the number of small Australian distilleries means we are on the verge of a tsunami of fabtastic new Australian rums entering the market. That’s not to say we don’t already have great producers (both distillers and independent bottlers) releasing products regularly now – and this month we are proud to feature two more Aussie rum producers that are delivering fantastic, pure rums to the Australian (and hopefully soon the world) market.

For March we’re shining the spotlight on two Australian distilleries. One from Mendooran NSW that has been established for around 12 years now, the other, a younger distillery from Yackendandah, Victoria. Both molasses based rums, both completely natural with no added sugar, colour or additives of any kind. Pure. Australian. Rum. Just how we like it!

Black Gate OverProof Dark Rum

Our Tasting Notes:

Colour: Fresh bright copper

Nose: Sultanas, roast bananas with caramelised sugar and homemade ginger-nut bikkies

Palate: Wow! BIG and Spicy and Juicy and DELICIOUS! A massive explosion of fruity notes with burnt caramel, ginger and pepper there in spades.

Finish: This finish keeps swinging until the very end. Chewy caramel and fruit sweetness , liquorice too! All tempered with spicy pepper – the finish just rolls on and on, then on some more!

This rum is a gobsmacker. It’s just so big and ‘in your face’ – in a totally good way! It’s surprisingly easy to drink neat – but at 54.6%abv it certainly stands up to a chunk of ice if that’s your style. Heaps of ginger and pepper mean it’s brilliant in an ‘adult’ dark and stormy.

  • PRICE : $105


  • ABV : 54.6%


  • BOTTLE: 700ml


  • REGION: Australia (New South Wales)

  • NO Added Sugar/ NO Added Colour / Non-Chill Filtered


FROM BLACK GATE

We were established in 2009, rum was the first spirit we produced and we released our first bottling in 2014. Since then, Genise has taken over rum production while Brian continues with the whisky side.  Everything we produce is doubled distilled in a direct fired copper pot still. We use refinery molasses, as we like the richness that it delivers to the final product, we use the pot ale from our earlier wash runs which gives our rum a much bigger, bolder flavour and we have a long fermentation period which translates to a drier style of rum. This rum is from a large format (225 Litre) ex Aussie tawny cask and is bottled at 54.6%abv. We think the subtle cask influence and the higher ABV allows the spirit to retain the big bold flavours that people have come to expect from us. .

Black Gate Dark Rum –  “A sophisticated Australian rum, but not as you know it.”

ABOUT BLACK GATE

Situated in Mendooran, 45 mins from Dubbo in Central West NSW, Black Gate Distillery is a small, husband and wife operation established in 2009. We enjoy a rural setting and a climate conducive to aggressive spirit maturation. We produce Australian Single Malt Whisky and Dark Rum which are both brewed and distilled on site. The distillery capacity is around 3000 litres of whisky and about 1000 litres of rum annually. We use direct-fired copper pot stills of 630 litres and 300 litres capacity that produce spirit on the richer end of the flavour spectrum. We stick with traditional methods, use the highest quality ingredients/casks available and encourage visitors.

Saint Aubin VSOP Rum – February 2022

Okay let’s RHUM! For the first time ever in Australia and exclusive to The Rum Tribe we are very excited to present the Saint Aubin VSOP Rum – A single estate rum, matured in ex-bourbon and cognac casks from a distillery in the sunny islands of Mauritius that has been making rum since 1819. Plus each bottle is individually numbered and to make it even more special you can pair it with the Saint Aubin 10 year old Pot Still…RHUM IT IS!

This is the very first time the Saint Aubin brand has made it to our sunny shores, and we’re proud to be able to offer the very first taste in Australia to the Rum Tribe. Saint Aubin specialises in ‘Rhum Agricole’ – or rum made from fermented sugar cane juice rather than molasses. This style of rum has been produced on the Saint Aubin estate for eight generations – since 1819.

In an almost unprecedented development, we’ve actually had an international shipment arrive in time for the actual month we planned it for and what a shipment it is! Direct from the island paradise of Mauritius, we have a simply fantastic ‘double header’ for February. Our Rum of the Month is the Saint Aubin VSOP Rum and our ‘Members Extra’ is the Saint Aubin 10 year old Pot Still.

Saint Aubin VSOP Rum

This month offers us a fantastic opportunity to explore two rums from the same distillery, but produced from differing style stills.  The Saint Aubin VSOP rum is a column distilled spirit, the 10 year old a pot distilled rum. Both stills are 100% copper and the fermentation recipe for the wash is the same. I guess our hope is to demonstrate the viscous oiliness of the pot-still as compared to the crisp-cleanliness of the column distilled VSOP expression. 

Saint Aubin estate, located in the south of Mauritius in the Savanne district, has been ‘under cane’ (cultivating sugar) since 1819.   The distillery has been in production on the estate since 2003 and it’s no wonder they specialise in Agricole style rum. For a start Agricole can only be made very close to where the sugar is crushed, due to the quick-to-spoil nature of the main ingredient – sugar cane juice. Being a centuries old sugar producer, they obviously have easy access to cane. Also Mauritius is the next Island (archipelago, technically – it’s made up of 30 islands) to Reunion – one of the spiritual homes of Rhum Agricole!

VSOP stands for “Very Special Old Pale” rum. This category refers to rum that has been aged in barrels for at least 4 years. The Saint Aubin VSOP rum is a column distilled rum made from the fermentation of sugar cane juice rather than molasses. Unlike most modern column stills, the Saint Aubin column still is made from copper rather than stainless steel.   It is then aged for 4 years in bourbon and cognac barrels. The result is a light spirit (typical of column distillation) with a complex flavour profile stemming from the barrels it has been tropically aged in.

Saint Aubin VSOP Rum

Saint Aubin VSOP Rum Tasting Notes:

Nose: Light floral notes surround a core of vanilla, cherry and mashed banana with just the slightest hint of tropical funk.

Palate: Delicate, light mouthfeel, slightly dry with a peppery edge. Those fruits are still there along with fresh cut grass and a healthy dose of vanilla.

Finish:  The fruity notes persist along with the pepper, but a pleasant leathery note emerges towards the end.

This is a light and clean tasting rum. Not overly sweet at all. Whilst there is plenty of flavour, there is a lack of oiliness, almost a dry palate, thanks to that column distillation.  Crisp, fresh and lively. If there is such a thing as a ‘cleansing rum’ – this is it!

  • PRICE : $149

  • ABV : 42%

  • BOTTLE: 700ml

  • REGION: Mauritius

  • NO Added Sugar/ NO Added Colour / Non-Chill Filtered

Saint Aubin VSOP Rum

FROM SAINT AUBIN

In Mauritius, the Saint Aubin distillery has been smoking since … 1819! This venerable institution now belongs to a large agro-industrial group that has diversified into, among other things, ecological tourism and tea cultivation. 

In this vast area of ​​750 hectares, cane is cultivated with which we will produce tasty rums signed Saint Aubin.  Just like, for example, this very old Saint Aubin VSOP rum.

The result of column distillation of pure cane juice, it has aged for 4 years in Bourbon and Cognac barrels, which gives it it’s aromatic profile.  It exudes delicious scents of candied fruit that are sure to arouse your curiosity, or rather your lust!  No need to buy a ticket for a flight to Mauritius, we take care of bringing this very old Mauritian rum to you!

ABOUT RHUMERIE DE SAINT AUBIN

Located along the undulating slopes of southern Mauritius, the fields of Saint Aubin have been under sugar cane cultivation since 1819. Bountiful rainfall (a product of the island’s microclimate), along with copious tropical sunshine provide the Saint Aubin Estate sugar plantations with the perfect conditions for sugar production. The rich volcanic soil, which the estate lies on, is the 3rd point of the trinity of sugar production. The on-site production of such high-grade cane and subsequent cane juice ensures the very best and freshest ingredients go into making this Rhum Agricole. Knowledge and traditions passed down through 8 generations of family ownership add the rest.

The Saint Aubin estate was established in 1819 (which the company logo pays homage to). It wasn’t long before rum distilling was being carried out on the estate as well. The family has now been distilling for the local market for eight generations. This culminated in 2003 with the building of the ‘Rhummarie De Saint Aubin’ and the emergence of the Saint Aubin brand into the global market since then. 

The Saint Aubin distillery utilises both column, and pot still distillation. Unusually though, all the stills at Saint Aubin are fully copper. Unusual in that most column stills are stainless steel – especially in the modern rum industry.

The distillery is just one aspect of the Saint Aubin Estate. It is nowadays a multi-faceted business that has expanded and diversified from its sugar-based roots. Now incorporating eco-tourism, tea production, other local products as well as the rum, Saint Aubin Estate is a big player in the Mauritian economy. 

Dead Reckoning – HMS Antelope – January 2022

In the spirit of kicking off the new year in a BIG way – we’re leading 2022 with a brand-new Dead Reckoning release the Dead Reckoning HMS Antelope. A distinct blend of 5 world class rums from Australia, Jamaica, Trinidad, Guyana and Barbados…this Navy Strength (55% ABV) is a smooth flavour explosion typical of Dead Reckoning and The Rum Tribe gets the first taste!

This is the 3rd Dead Reckoning Rum release (following The Sextant and Mutiny ‘South Pacific’) and they have all been HUGE hits with the Tribe. All different but all exceptional and the Dead Reckoning HMS Antelope is great, complex and well balanced combination of flavours and a homage to ‘Navy Rum’.

The Dead Reckoning HMS Antelope pays homage to ‘Navy Rum’ with a blend of four-year-old pot still Rum from Australia (in fact Australia’s oldest distillery), 3–5-year-old column still rum from Trinidad, three-year-old pot still rum from Jamaica, 2–5-year-old pot and column still Rum from Guyana plus to round it off three-year-old pot and column still Rum from Barbados (Foursquare).

True to Justin’s ethos of adding nothing to the rum (until it’s poured in a glass that is – then all bets are off!) – the Dead Reckoning HMS Antelope is made entirely without any colouring or added sugar or flavours.

Dead Reckoning HMS Antelope

This release is very personal to its creator – Independent bottler, Justin Boseley. Not only is the Dead Reckoning HMS Antelope an ode to traditional Navy Rum – it also pays tribute to a Royal Navy ship with an impeccable WW2 record, and is dedicated to one of the sailors who served aboard her – Justin’s Grandad, Sidney Boseley – This rum is dedicated to Sid.

‘Navy Rum’ is what the Royal Navy (interestingly, the RAN never served a rum ration to its sailors) served as part of the revered ‘Rum Ration’ or ‘Tot’ to their sailors. Starting as early as 1655, the RN’s daily ‘tot’ began as beer or wine, but gradually it changed to rum. By 1790, the ‘rum tot’ was standardised over the whole of the RN.  Of course, it was cut with water and lime juice (to combat scurvy) – and the rum itself was no stranger to colouring (ie caramel) and sugar (however no such additives in any Dead Reckoning release). ‘Navy Rum’ was blended from rums from around the world (obviously mainly British colonies). 

To be considered a ‘Navy Rum’, its minimum strength must be 54.5% ABV or higher. It is widely considered that a ‘true’ Navy Rum should contain aged rums from at least two or more of the following colonies: Barbados, Jamaica, Guyana, and Trinidad.

There was never an official Navy rum recipe. Whilst there was almost certainly a flavour profile it changed over many decades. Through out time Rum from Caroni in Trinidad, Martinique, Cuba, Australia, Barbados, Guyana, Jamaica, Antigua, Saint Kitts and Nevis and the Virgin Islands has been used. 

Dead Reckoning HMS Antelope

Dead Reckoning HMS Antelope Tasting Notes:

Nose: Banana-ey funk at first but then it’s more a banana custard with subsequent sniffs which shares the spotlight with sultana aromas. A tropical fruit presence is there also- with fresh fruit notes and floral hints.

Palate: Thick and rich and oh so creamy. Real Christmas pud spices and a bug dollop of home-made custard in this one but those tropical vibes from the nose don’t give up either! So much delightful fruity sweetness! There is a slight funkiness in the mouth, but very mild – and acts to tie in the rest of the flavours rather than sitting apart and dominating them.

Finish: Lovely and long and with a jumble of fruitiness, more cakey spices and a nice touch of mild pepper creeps around it as it fades.

Look, I won’t be mixing this one (much). It’s just so good on it’s own in this swabbee’s humble opinion. Just a great, complex and well-balanced combination of flavours that swirl around each other without any one of them taking control or dominating. So easy to sip, so little alcohol burn, so … well so bloody good! Now I’m going to stick my neck right out on this one – it’s also fantastic in a ‘Moreton Bay Mud’ – Ice, milk, rum.  Simples. Best drunk in an enamel cup at low tide on a sand bar at dawn with a bacon and egg sanga! Optional garnish – esky full of fish on ice from the overnight session in the boat.

  • PRICE : $149

  • ABV : 55%

  • BOTTLE: 700ml

  • REGION: Australia, Jamaica, Trinidad, Guyana and Barbados

  • NO Added Sugar/ Non-Chill Filtered

FROM DEAD RECKONING

I felt a tribute to not only my grandpa but all those sailors that served in WW2 was needed in the rum world. Stories of my pops days at battle and his daily TOT were a mainstay in my child hood, whilst playing darts and snooker at the local RSL.

This rum blend came from the heart, I hope everyone enjoys it as much as I did creating it, To Sid  !

Tasting notes courtesy of Cody Banks from Hains & Co bar in Adelaide.

The HMS Antelope immediately jumps out the glass with a mix of sweet, rich plums and dark cherries. Sweetness turns slightly spicy with a whack of soft liquorice anise and gentle ginger. This rests on a subtle honeycomb backing that is neither too sweet or cloying, simply adding structure to an already interesting nose. 

The nose is thick and cakey, as the ABV starts to show itself so too does the tropical fruit funk of the Jamaican start open up. Pineapple skin, papaya and green apple skin present as much fresher tropical notes than the more usual over fermented stew of pineapple, mango & bananas many straight Jamaican rums have. 

Thick and viscous on the palate, it retains a great amount of fresh tropical fruit, stone fruit also presents itself via apricots and orange melons, intertwined with dark berries and plums. 

As the palate evolves, so too does the fruit, turning darker and spicier as it lingers longer. This is certainly reminiscent of great navy rums of old, as it descends into true dark molasses, pimento, ginger and anise. 

A long finish of blackcurrants and spices, I would recommend drinking this at its bottled 55%, water doesn’t do this true navy rum justice.

THE STORY OF SID AND THE HMS ANTELOPE

The Sailor 

Sidney Boseley was born and raised in Kent, England_. Like tens of thousands before him, When the call for arms was put out to serve King and country, Sid enlisted in the Royal Navy . Sid served on the British destroyer HMS antelope between the years of 1939 to 1945. 

The Ship 

HMS antelope was an A class destroyer ,323 feet long with the top speed of 35 kn ,displacement 1773 tons, Her armaments consisted of 4 x 120 mm guns, 2 x 40 mm anti aircraft guns , 2 x quadruple 21 inch torpedo tubes & six Depth charge chutes

WW2

On the outbreak of the Second World War the destroyer HMS antelope was assigned to the 18th destroyer Flotilla, channel force, based in Portsmouth. For the rest of 1939 and early months of 1940, antelope carried out patrol and convoy escort duties in the English Channel and western approaches. On on 5 February 1940, antelope was the sole escort of the outbound Atlantic convoy 08 84 south of Ireland when the German submarine U– 41 attacked the convoy, sinking the freighter Beaverburn and damaging the tanker Ceronia. 

Antelope retaliated, by depth charging and sinking the U boat. It was the only you boat at sea at the time in the area and was the first U boat in history to be sunk underwater by a single destroyer. 

Norway 

In April 1940 antelope was attached to the home fleet for operations as part of the Norwegian campaign. Antelope after operations in Scapa flow collided with the destroyer Electra. Antelope then returned to the UK for repair. 

Atlantic Operations

August 1940 antelope sailed in a convoy to take part in operation Minus the attack on Dakar west Africa. During the convoy antelope encountered the German U-boat U-31 of North West Ireland. Depth charges from the antelope drove U-31 to the surface where her crew abandoned ship. Antelope attempted to board U-31, but collided with the unmanned submarine damaging the destroyer and sinking the boat. Antelope rescued 44 of the German U-boats crew and returned them to the United Kingdom. 

And August 1941 antelope to park in operation Gauntlet ,antelope formed part of the escort for the Arctic convoy to the Soviet Union.

Antelope formed part of the destroyer escort for the battle cruiser Hood and battleship Prince of Wales in the chase for the German battleship Bismarck. Separated from the battleships during the battle of the Denmark straight antelope then searched for survivors from the sinking of the Hood of which only three people survived. 

Malta 

Antelope sailed to Gibraltar in 1942 escorting US aircraft carriers in an attempt to deliver badly needed 62 spitfire aircraft to Malta. During this convoy they were under constant attacked from German U boats and the German Luftwaffe. 

Antelope took part in another 5 escorts delivering an additional 55 more spitfires and much needed military supplies to Malta in May. 

Antelope was then based off west Africa, antelope escorted troop convoys taking part in operation Torch, the Allied invasion of West Africa.

In July 1943 antelope took part in operation Husky the Allied invasion of Sicily .

On June 5 and six 1944 ,the antelope took part in D- Day.

Opthimus Oporto 15 year old – December 2021

Let’s get our Christmas RUM on! Boy-howdy do we have an exceptional Christmas sipper for you! A 15 year old, ex-bourbon barrel Solera aged, molasses-based rum, column distilled in various Caribbean distilleries then matured in the Dominican Republic – Exclusive in Australia to The Rum Tribe with only 2000 bottles existing worldwide, the Opthimus Oporto 15 year old is nothing short of a Christmas rum miracle!

A beautiful, lush, and fruity drop with a summer-time ABV of 43%. This is absolutely perfect for sipping over a big Christmas spread – hot and traditional OR cold seafood, cuts and salad. Whatever way you roll at Christmas, the Opthimus Oporto 15 will fit right in. Straight up, over ice, in a tall glass with your favourite mixer – or get creative with your best cocktails. From the rum angle at least – Christmas. Is. Sorted.

The Dominican rum producers Oliver and Oliver need no introduction here at The Rum Tribe. We’ve featured other brands in their stable of rums before – and we still get requests for more of the ‘Exquisito’. Sadly, supplying is easier said than done with this mob as their products are in huge demand worldwide.  So, when we were offered the Australian allocation of their latest ‘Opthimus’ release – we naturally jumped!

Opthimus Oporto 15

We must make it clear that Oliver and Oliver does not distil their own rum. They buy spirit from the nearby Caribbean producers and then age these spirits themselves in the Dominican Republic. They use traditional Solera systems to produce their rums, and the Opthimus Oporto 15 is no exception.

The Opthimus Oporto 15 is a Solera aged, 15 year old, molassas-based rum, column distilled in various Caribbean distilleries then matured in the Dominican Republic. Aged in an ex-bourbon barrel Solera, then finished for 6 months in an ex-port cask.

It is produced in periodic releases and this is the very latest (2021) release. Only 2000 individually numbered bottles of this have been made available worldwide. It’s only because Oliver and Oliver knows how much the Rum Tribe loves their rum we got any at all this time! It’s nice to know we’re being treated as a market all of our own! Gotta supply the Tribe!

We’ve found that the Opthimus Oporto 15 does, appear to have some sugar added at 29g/l.  Now some of that will be from the port cask finishing, but it is not a ‘pure rum’ – it’s known as a ‘gold rum’. Don’t get us wrong, it’s a lovely rum, but Oliver and Oliver do appear to use some sugar or colouring. We’re letting you know because we firmly believe you should know what you’re getting. If the labels won’t tell us we will attempt to find out. We maintain that there is nothing inherently wrong in putting sugar in rum (and spices as well for that matter) – after all, it’s been done for centuries, but we stand firmly in the ‘transparency’ camp and believe all manufacturers should provide transparency in their packaging/labelling of their products – so we know what we’re getting. 

Opthimus Oporto 15 year old

Our Tasting Notes:

Nose: Mocha frappe, rich honey and salted caramel. Some bright floral notes behind it all and the whole lot under a thin veil of oak.

Palate: Lovely, syrupy mouthfeel with dark chocolate, more of that rich honey and also toasted coconut with just a mild suggestion of pepper-spice there as well.

Finish: Rich and satisfying – the sweetness lingers and fades just in time to pour your next one!

On the whole the Opthimus Oporto 15 is a very ‘rounded’ rum with no ‘pointy’ flavours or smells – rich and refined as the solera method does so well. Certainly a sweet rum – but no overly so. Easy to drink strait up, and wonderful with a little ice on a hot summers day. The chocolate notes would sit well in a milk-based cocktail methinks… hmmm… now there’s a thought!

  • PRICE : $149


  • ABV : 43%


  • BOTTLE: 700ml


  • REGION: Dominican Republic

  • Added Sugar/ Non-Chill Filtered


FROM OLIVER AND OLIVER

Its appearance is a very old cognac or brandy, its exquisite aroma and pungent nose is product of the complexities of alcohol and very mature malts. Its contemporary style makes the presence on the palate flexible and friendly. It is full and deep with a long breath. A lavish rum!

Colour: Dark gold
Nose: Vanilla and toasted wood
Palate: Incomparable fusion of flavours, which include molasses, grapes and aged wood
Finish: Well balanced and persistent

The O&O Cuban Rum Maestros make a choice of which alcohols they consider to be the finest and obtain selected ultra-fine alcohol from distilleries in Panama, Guatemala, Nicaragua and Dominican Republic as well as medium alcohol or malt from Trinidad & Tobago and other distilleries in the French and English Caribbean Islands. 

The exceptional barrels are brought to the bodegas for rum aging in the Hato Nuevo valley, located in the rural area of Santo Domingo, Dominican Republic.

They age, blend and fusion the different distillates and place them to mature in Tempranillo and Bourbon barrels, under the traditional solera method. 

Opthimus rums are distinguished by their quality, aromas and flavours. They are amongst the most highly awarded in the world and have been receiving impressive results from competitive tastings worldwide. 

The special finish rums are placed to finish for approximately six months in barrels that were previously used to age Malt Whisky, Sherry or Port. Once the finishing process has commenced, the rum is bottled and the label indicates which cask the rum was finished in.

ABOUT OLIVER AND OLIVER

Cuba has always enjoyed a reputation as one of the world’s foremost producers of rum. In the late nineteenth century some of the finest examples of Cuban rum were being produced by the Oliver family.

Juanillo Oliver, a Catalan and Mallorcan, arrived in Cuba in the mid-nineteenth century as a Spanish soldier, establishing his family on the island. After finishing his military service, Oliver decided to settle, in an area that later became known as Oliver, near the town of Las Placetas.

It was here that he and his family began to cultivate tobacco and sugar cane. The Oliver family soon began handling, storing and selling their traditionally grown products. They soon the built a mill to grind sugar cane for the production of sugars and alcohols, and Juanillo soon found himself creating local, artisanal rums and brandies.

The Oliver family’s name was soon synonymous with the finest central Cuban rums and cigars. That was to change as revolution gripped Cuba.

During the War of Independence, separatists attacked and burned farms and destroyed the famous Oliver family distillery.

After independence was achieved in Cuba, the Oliver family abandoned its sugar cane production business, instead focusing on the cultivation and production of tobacco and other businesses and agricultural activities. They continued peacefully until 1959, when revolution again struck Cuba.

In the years following 1959, many members of the Oliver family fled Cuba and their descendants spread throughout Europe and the Americas. It wasn’t until, in the late nineteen eighties, a member of the new generation of Oliver descendants returned to Cuba.  Pedro Ramon Lopez Oliver’s curiosity led him to explore his family’s history. While poring over the family archives and papers, Pedro discovered the original formulas developed by the Oliver’s for the production of unique, hand-crafted Cuban rum.

Encouraged by his discovery, the descendants of Juanillo Oliver committed themselves to reviving the rum brand that had disappeared in the violence of revolution. In the early nineteen nineties Pedro and the wider Oliver family began to develop their rums, this time in San Francisco de Macoris in the Dominican Republic. It was here that Oliver and Oliver – named after its rediscovered Cuban ancestry – was born.

The Dominican Republic shares many of the same characteristics of climate, topography, and geology as Cuba and was chosen as the ideal country in which to resume the manufacturing of this previously lost Cuban-style rum. The family operated producer sought the advice of a group of Cuban Maestros Roneros who were living in exile in the Dominican Republic at the time. These Maestros Roneros Cubanos brought with them decades of experience in the production of Cuban rum, and became the ideal artisans to help reawaken the Ron Cubaney name.

Cuban experts were hired to help create the new plant for the production of rum in the pure, traditional Cuban style. The Oliver family had recreated the same process, heritage and formula used in the nineteenth century.  Those techniques are still used by the present Maestros Roneros Cubanos and technicians. The plant began by purchasing 100,000 litres of distillates that had been aged for 15 years from a Demeraran source, forming the first stock produced under the new Cubaney name. This was the basis of the ‘mother rum’ of their Solera and the single point of origin for the rums being enjoyed today.

Phraya Elements – November 2021

OK, we get it, Thailand isn’t exactly the first place that springs to mind when ‘world class rum’ is mentioned, but this month we have a GOLD MEDAL winning rum, tropically matured under a lagoon in Thailand and for the first time ever available in Australia its EXCLUSIVE to the Rum Tribe! Please make welcome – Phraya Elements!

Thailand and Rum makes perfect sense when you think about it. Fantastic, rich soil that sits under premium sugar cane, pure water – and a tropical climate in which to mature! And so this month we set sail to ‘the Land of Smiles’ and in true Rum Tribe fashion this is the first time ever released in Australia!

Please make welcome a new playa in Austraya – Phraya! We’re proud to offer the Phraya Elements as our Rum of the Month. A Gold Medal winning rum from SangSom Co and the name ‘Phraya’ is Thai for ‘High Ranking’ – and the ‘Elements’ rum certainly lives up to its name!

Phraya Elements

Phraya Rum is hand-crafted, Column distilled molasses bases spirit, aged in charred American oak and matured under a lagoon in Thailand.

You read that right…this rum is “matured under a lagoon in Thailand” … WTF you ask? Phraya rum is matured under tropical lagoons in Thailand? Well not quite ‘UNDER, under – but pretty close! Let me explain.

Whilst pretty much all distilleries who tropical age their rums embrace the heat which comes along with the extreme barometric fluctuations that make tropical aged rum, tropically aged! Phraya does it a little different. They want those barometric changes pumping the spirit in and out of the wood (ie – maturing it), but they want to avoid the associated heat (leading to – amongst other things – a high angels share). Their ingenious idea is to put their warehouses four metres underground right next to lagoons along the Ta Chin River. The waters from the lagoons keep the warehouses relatively cool and constant – but the barometric pressure changes from the local weather patterns still make their presence felt.

Distilling is a relatively new industry in this timeless land. The SangSom distillery (who produce Phraya) in particular being one of the oldest, built in 1977 – but a mere babe by international rum standards.  However, the philosophy Phraya embraces is as ancient as the land it sits on – an ancient Oriental belief that all matter is made of differing amounts of four base elements – Earth, Water, Fire and Air.

In Phraya Rum, Earth is represented by the rich and fertile soil of central Thailand where the sugar is produced to order.  The soft, natural water of the Ta Chin River is used in the production of the rum. Fire is used to char the casks it’s aged in and the Air is breathed in and out of the casks as the rum ages in the cool belowground warehouses adjacent to the lagoons.

This world class tropically aged, award winning rum is only available in Australia through The Rum Tribe! We have negotiated an amazing price for our members and at $99 this is a must to add to your rum collection and to impress your friends with.

Phraya Elements Rum

Our Tasting Notes:

Nose: Lovely Floral notes (frangipani?) float above a vanilla mock cream buttery sweetness.

Palate: Warm and rich with lots of sweet custard, toffee and some almond meal there as well.

Finish: Tongue-tingling (but not hot) spices persist as the creamy vanilla notes fade.

  • PRICE : $99


  • ABV : 40%


  • BOTTLE: 700ml


  • REGION: Thailand

  • No Added Sugar/ Non-Chill Filtered


Phraya Elements

FROM THE DISTILLERY

Dear The Rum Tribe members!

We’re delighted to be your rum pick of the month! Phraya Elements rum was launched last year, and despite challenging circumstances, has made its mark in France, Russia, Poland, Czech, and the UK as well as its home turf in Thailand. You will be the first from Down Under to experience the craft of refinement that Phraya Elements have to offer. Phraya Elements rum can be enjoyed as a neat drink, but also great in cocktails whether they be classic rum-based drinks or Phraya signature cocktails, which you can find the recipes for on our website. These cocktails were concocted by top bartenders in Thailand.

We hope you enjoy this tasting session with your fellow members, and please do share your feedback with us!

Cheers
Phraya team

ABOUT SANGSOM DISTILLERY

Built in 1977, the SangSom distillery is set in Nakhon Pathom Province of Thailand – immediately NW of Bangkok. It benefits from fertile land and a climate perfect for growing sugar cane and produces traditional rum distilled in a column still. Resolutely avant-garde, SangSom is also one of the handful of distilleries in the country that have become experts in the art of ageing. Phraya’s rich and complex style reflects this.

SangSom Co’s ‘house brand’ – SangSom has been popular since its release in 1977 and has won multiple award and medals since then.  The Phraya brand has been around for less years than the SangSom brand – but is certainly following in its elder bothers footsteps already taking out gold at this year’s San Francisco World Spirits competition in 2020. The name ‘Phraya’ was once used to denote the highest honour awarded by the King in gratitude for outstanding service to the country.

The heart of Phraya Rum lies in the high-quality molasses obtained from sugarcanes of Kanchanaburi, one of the biggest sugar cane growing area where nature remains well preserved. The aging of Phraya Elements follows the tradition of maturing the distillate in fine American oak ex-bourbon barrels, which are stored and let breathe quietly next to sleepy lagoons. After a period of time, the contents from various aged charred barrels are hand-picked and intricately blended to perfection.

Iridium X – October 2021

After a COMPLETE SELLOUT last year…It’s back..but different! We are absolutely giddy to offer YET ANOTHER Australian first – this time a LIMITED RELEASE from North Queensland rockstar distiller (he even has the leather pants to prove it!) Mark Watkins and his acclaimed Mt. Uncle Distillery. The Iridium X

Last year we sold out completely within hours of Mark’s Iridium X release. This month, we proudly feature the second of these ultimate ‘barn find’ rums, this time a 10 year old molasses-based rum. With the sugar cane grown in the rich, red, volcanic soil of far north Queensland (FNQ), distilled at Mt. Uncle Distillery then forgotten about to tropically age for 10 years in ex-red wine barrels on the tablelands outside Cairns.

Iridium X - release 2

This is most definitely the last of the ‘barn find’ barrels from Mt Uncle – Mark has done a big stock take and tidy up since he stumbled across these barrels 18 months ago, and he confirms that there are definitely no more unexpected surprises!  Like the first Batch (the Iridium X ‘Gold’) – this 2nd release of a molasses-based Iridium X is bound to become a collector’s item.

The Mt. Uncle Distillery is an award-winning rum (and other spirits, including single malt whisky) producer, famous for their dual gold-medal winning 5-year-old Iridium Rum. Early last year, Mark found some barrels of rum that had been forgotten about for 10 YEARS! in the back of his bond-store. Some were made in the Agricole style (the first Iridium X) and some into Molasses-based rum (this Iridium X).

Back in July 2020 we were thrilled to be asked by Mark to release the rums he’d casked up and forgotten about for so long! The first of the Iridium X releases (the Agricole-style rum) was bottled and released to the Tribe exactly 12 months ago – and what an enthusiastic reception they got! Sold out in hours and we still get letters from members who have just opened theirs and can’t believe they waited so long to do so.

10 SIGNED BOTTLES TO GIVEAWAY!

As a HUGE bonus we’ve got 10 bottles of the Iridium X signed by the legend, Mark Watkins himself, to give away! 9 winners will be selected at random (check your bottles for Marks autograph) and the first diligent member of the Tribe to spot the glaring mistake on the back label will win a signed bottle as well! (Post on our FB page when you spot it!)

After the multiple awards for the Iridium 5 year old, and the sellout of the last release of the Iridium X…you are going to want to grab these for your collection.

Iridium X - release 2

Our Tasting Notes:

Colour: Rich Reddy-brown

Nose: Faint rummy hogo notes slip between the old oak staves with a big pineapple influence there as well as some jasmine-y floral notes.

Palate: Coats the mouth instantly with a spicey piquant-ness that instantly splits apart to allow pineapple, coconut and also jaffa flavours to poke through.

Finish: Waves of spice  and slightly over-ripe fruit (a little funky) take turns  with some nail polish and other floral  esters.

I liked the Iridium X Gold – a lot. This one seems even more rounded with more effect from the oak in evidence. Sweet, yet spicey and fruit-ey to boot-ey – this is destined to be a shooting star from the Mt Uncle stable.

  • PRICE : $145


  • ABV : 47%


  • BOTTLE: 700ml


  • REGION: Australia

  • No Added Sugar/ No Added Colour/Non-Chill Filtered


Iridium X - release 2

FROM MT. UNCLE

Nose: Sweet light molasses and sugar cane nose

Palate: delicious sipping rum with flavours of sweet oak and vanilla, dark chocolate, tropical fruits and subtle spice

Finish: Smooth and lingering with subtle spice on the back end.

ABOUT MT UNCLE

The Mt.Uncle Distillery must be about the best kept non-secret in the Australian spirits scene. I’m willing to bet that only a scant handful of our members have ever heard of it – I’ll bet even less know they make the world-famous Iridium Rum. Like I said – it’s not as if Mt Uncle distillery is a secret – it won Distillery of the Year in 2017 at the International Wine and Spirits Competition. In 2018, it won medals for all spirits it entered in the IWSC.  Mt. Uncle Distillery did receive some notoriety in 2015 with it’s ‘Big Black Cock’ single malt whisky (with the obligatory, explanatory picture of a rooster on the label) – but the Mt Uncle brand seems to remain just under the radar of the average Australian spirit’s fan. We hope we can help change all that.

Built in 2001, the Mt. Uncle Distillery is the brainchild of Mark Watkins and it remains Far North Queensland’s only distillery. Mark originally hails from Tasmania where his dad and grandad (and great grand-dad) engaged in some “fairly dodgy stuff” (his words!). Of his ancestor’s nefarious activities, it is distilling which remains a firm childhood memory for Mark. Now a legitimate and licensed distiller, Mark has continued to involve family and his wife Claire handles the distilleries sales and marketing for Mt. Uncle.

Nestled in a banana plantation and surrounded by macadamia and avocado orchards – Mark set out to build a distillery that could showcase the local produce within the gins, rums and liquors that it creates. One would think the climate too hot that far north to age spirits. However, being on ‘the tablelands’ means slightly milder highs (but still quite warm) during the day but cooler nights. That constant cycling of temperature aids the maturation process by causing more ‘movement’ of the rum in the casks – thus exposing more directly to the wood. The ‘Angels Share’ is surprisingly low at 3-8%. “Our locality allows us to get very fast successful ageing of spirits due to the warm days and cooler nights here in Walkamin,” he said. “We only use the best quality products and processes and that’s why our products shine.”

JimmyRum Barbados – September 2021

FOURSQUARE + AUSTRALIA = JIMMYRUM! Boom! A blend of 3 different Foursquare rums uniquely blended and independently bottled in Australia by JimmyRum. We are totally psyched to present from Victoria’s first dedicated craft rum distillery (and Rum Tribe member!) the JimmyRum Barbados.

‘Barbados’ is an independent bottling of 3 different aged rums from none other than powerhouse distillery – Foursquare. Yep – you heard right. The JimmyRum Barbados is a blend of three, five and eight year old Foursquare rums with zero, zip, nada sugar, colouring or chill-filtering. Each bottle does, however, come with a liberal dose of funky tropical-aged goodness. This rum was blended and created by JimmyRum and cannot be found elsewhere in the world.

JimmyRum Barbados

JimmyRum understands the value of pure, unadulterated rum. They love it so much, they set out and became the first dedicated craft rum distillery in Victoria. JimmyRum is a young distillery and have lots of their own rum currently maturing in barrels (that we are sure we will see as Rum Tribe releases in the future) and whilst waiting for their rums to age into existence, Owner and Head Distiller, James McPherson (aka JimmyRum) has decided independent bottling of some world class rums is what they need to pass the time.

So this month were offering a fantastic rum from a celebrated distillery that we think is exceptional value and well worth a space on your rum shelf, plus we’re featuring a fellow Tribe member to boot! That’s gotta be a win for everyone! The JimmyRum Barbados.

Created to be best enjoyed neat or over ice, it has been crafted to be a smooth premium sipping rum..

JimmyRum Barbados

Our Tasting Notes:

Colour: Pale Yellow

Nose: That Foursquare funk is all over this with lipstick-ey banana and pineapple. There’s also a noticeable cookie-dough note (choc-chip I think)

Palate: fairly sharp initially – lots of pineapple and passionfruit notes shock, but fade in a moment to a nice warm buzz. All the while there is a coconut creme-brulee thing going on there too!

Finish: Medium length, warming but not pepper-spicy, fruits fade to notes of bread pudding

You’ll know the JimmyRum Barbados is Foursquare as soon as you pop the cork. It’s got ‘that’ smell. Textbook funk and I would love to try it at 50%-ish! But that’s a first world problem – this is truly ‘easy-drinking’ rum – and the upside of the 40% is you can have a few more! So who’s complaining? – NOT ME! Nice one, Jimmy!

  • PRICE : $115


  • ABV : 40%


  • BOTTLE: 700ml


  • REGION: Barbados

  • No Added Sugar/ No Added Colour/Non-Chill Filtered


JimmyRum Barbados

FROM JIMMYRUM

We are the first dedicated craft rum distillery in Victoria. We are on a mission to show you what rum can be with our Australian crafted distinctive and delicious rums. We think rum has been misunderstood for far too long and we want to share with you how diverse, unique, and exciting rum can be.

Why do we do it? We live, breath and make rum, why should JimmyRum import someone else’s? Pretty simple really, we are here to shout about rum more than we are here to shout about JimmyRum, by importing we get to bring in different premium rums and in different regional styles. Think Funky Jamaican, smooth barrel finished Mauritian or the herbaceous French rums of Martinique.

Barbados helps us to show you a Bajan style of rum, soft, gentle and easy drinking. It also helps us show you what an aged rum can taste like, with our specific blend of 3, 5 and year old rums from the Foursquare Distillery in Barbados we get to showcase a rum style that will take us 10-12 years to produce.

Barbados, is a great entry into sipping premium rum, with a natural sweetness (no added sugar) combined with hints of butter and caramel it slides down. We are not afraid to mix it, with it being mixed in a Cuba Libre (think rum n coke, but only with a dash of cola and lime) or all the way out to one of our bar specialties with a watermelon sour…I’m still getting over the mental scars of one of our beautiful sipping rums sitting in a pink fluffy cocktail, but you know what, it works! Feel free to try it your way, you’ve paid for it. Try it with a dash of soda, over a big ice block or even put it in your old fashioned. Enjoy!

ABOUT JIMMYRUM

Jimmy Rum Distillery is the brainchild of James McPherson. Just like our last two Aussie producers, independent bottler Justin Boseley and Australian distilling legend Ian Schmidt, James McPherson is a ex- mariner. I’m not sure – but there seems to be some sort of pattern forming here with rum and a maritime association…. Can you imagine that? 

As his 20 year career at sea as a marine engineer was coming to an end, James McPherson started a ridiculous rumour of opening a rum distillery. The idea started to grow and before he knew it, James was on a trip to North America, the Caribbean and Europe to do some deep and thorough research on craft distilling (it was a tough trip!). Arriving home, well and truly bitten by the craft spirits industry, James was inspired by the incredible passion the distillers had for their product and the craft.

So there you have it. Who’d have thought that a throwaway line would come true? What started as a ridiculous rumour is now JimmyRum—a passion project to distil premium craft Australian rum.

The JimmyRum Distillery opened in 2019 in the town of Dromana on the Mornington Peninsula in Victoria.  They have an excellent bar and restaurant – and run distillery tours and rum education sessions frequently! If you’re in non-lockdown Melbourne, the distillery is only a day trip away. I’m pretty sure if you mention you’re part of the ‘Tribe, Jimmy will make sure your visit is special!